Welcome to our blog gujarati rotlo food recipes. Today,we will be learning how to make a Mango Pickle Recipe and serve mango pickle recipe at home in 15 – 20 minutes.
Welcome to our blog gujarati rotlo food recipes. Today,we will be learning how to make a Kathiyawadi Dhokli Nu Shaak Recipe at home in 15 – 20 minutes.
About Gujrati Rotlo Food Recipes
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Ingredients for keri nu athanu recipe
Main Ingredients: Mango Pickle recipe
- Raw Mangoes: 500 grams (preferably unripe and firm)
- Mustard Oil: 1 cup (adds authentic flavor and helps with preservation)
Spices:
- Mustard Seeds: 2 tablespoons
- Fenugreek Seeds (Methi): 1 tablespoon
- Turmeric Powder (Haldi): 1 teaspoon
- Red Chili Powder: 2 tablespoons
- Asafoetida (Hing): ½ teaspoon
- Salt: 2 tablespoons (adjust according to taste)
- Fennel Seeds (Saunf): 1 tablespoon
- Cumin Seeds (Jeera): 1 tablespoon
- Sugar: 1 tablespoon (optional for balance)
- Lemon Juice: 2 tablespoons (adds tanginess)
Step-by-Step Guide to Making Mango Pickle recipe
Step 1: Preparing the Mangoes
- Washing and Drying: Start by washing the mangoes thoroughly to remove any dirt. Pat them dry using a clean kitchen towel. Ensuring the mangoes are completely dry is essential to avoid moisture, which could spoil the pickle.
- Cutting the Mangoes: Using a sharp knife, cut the raw mangoes into bite-sized pieces. There is no need to peel the mangoes unless you prefer them without skin. Keep the pieces uniform in size for even pickling.
Step 2: Roasting and Grinding Spices
- Roasting the Spices: In a dry pan, lightly roast the mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds until they release their aroma. This step enhances the flavor of the spices.
- Grinding the Spices: After roasting, let the spices cool and then grind them coarsely. This mixture will be the spice base for your mango pickle.
Step 3: Mixing the Ingredients
- Coating the Mangoes: Place the cut mango pieces in a large mixing bowl. Add turmeric powder, red chili powder, asafoetida, and the roasted and ground spice mix. Toss the mango pieces until they are evenly coated with the spices.
- Adding Lemon Juice: Squeeze fresh lemon juice into the mixture and toss again. Lemon juice adds tanginess and helps in preserving the pickle.
Step 4: Preparing the Oil
- Heating the Oil: Heat mustard oil in a small pan until it reaches the smoking point, then turn off the heat and let it cool slightly. Heating the oil is necessary to mellow its sharp flavor.
- Pouring Over the Pickle: Once the oil is warm, pour it over the spiced mangoes. Stir the mixture well, ensuring the oil coats every piece. The oil helps in preserving the pickle and adds a rich flavor.
Step 5: Storing the Pickle
- Sterilizing the Jar: Use a clean, dry glass jar to store the pickle. To sterilize the jar, immerse it in boiling water for a few minutes and let it air-dry completely.
- Packing the Pickle: Transfer the mango pickle mixture into the jar, pressing it down firmly. Ensure that the oil covers all the mango pieces to prevent air from spoiling the pickle.
Step 6: Fermentation Process
- Sun Exposure: Place the jar in a sunny spot for 7-10 days. The heat from the sun helps the spices infuse into the mangoes, and the fermentation process enhances the flavor.
- Shaking the Jar: Shake the jar gently every day to distribute the spices and oil evenly. This also helps to coat the mangoes better.
- Check for Taste: After a week, check the pickle for flavor and texture. The mango pieces should be tender and infused with the spices. If you find it too spicy, add a little more oil or salt to balance the flavors.
Why Mustard Oil is Essential in keri nu athanu (Mango Pickle recipe)
Mustard oil is a critical ingredient in traditional Gujarati mango pickle. Its sharp, pungent flavor mellows once heated, and it contributes to the distinct taste of the pickle. Not only does mustard oil enhance the flavors, but it also acts as a natural preservative, keeping the pickle fresh for months.
While other oils like sesame oil or vegetable oil can be used, they lack the unique flavor profile that mustard oil imparts. If you want an authentic taste, mustard oil is the best choice.
Gujarati Rotlo – A Perfect Accompaniment
Now that your pickle is ready, why not pair it with a traditional Gujarati rotlo? This rustic flatbread is made from bajra (millet) or jowar (sorghum) flour and is commonly served with pickles and curries. Here’s a simple recipe for making Gujarati rotlo.
Ingredients for Gujarati Rotlo
- 2 cups bajra flour or jowar flour
- A pinch of salt
- Water (enough to knead the dough)
How to Make Rotlo
- Prepare the Dough: In a mixing bowl, combine the flour with a pinch of salt. Gradually add water and knead into a smooth dough. The dough should be firm yet pliable.
- Shape the Rotlo: Divide the dough into small portions and roll them out into thick discs. Rotlo is traditionally thicker than regular rotis, giving it a hearty texture.
- Cooking the Rotlo: Cook the rotlo on a hot griddle (tava) over medium heat. Flip it occasionally, ensuring both sides are cooked evenly. Once done, apply a little ghee or butter for added flavor.
- Serving: Serve the hot rotlo with a spoonful of Keri Nu Athanu for a truly authentic Gujarati experience.
Storage Tips for Keri nu athanu
- Keep It Dry: Always use a clean, dry spoon to take out the pickle. Moisture can cause the pickle to spoil quickly.
- Store in a Cool Place: After the initial fermentation period, store the pickle in a cool, dry place. If stored properly, this pickle can last for up to a year.
- Top with Oil: If the oil level in the jar decreases over time, add more mustard oil to keep the pickle submerged.
FAQ : Mango Pickle recipe (Keri Nu Athanu)
1. How long does it take for the mango pickle Recipe to be ready?
The pickle is usually ready in about 7-10 days after the fermentation process in the sun. However, some people prefer to let it sit for longer to allow the flavors to deepen further.
2. Can I reduce the amount of oil in Keri Nu Athanu recipe?
While reducing the oil might seem like a healthy option, the oil plays a crucial role in preserving the pickle. It ensures the mango pieces remain moist and helps prevent mold from forming. Reducing the oil could lead to quicker spoilage.
3. What are the key spices used in Gujarati mango pickle recipe?
The essential spices in Keri Nu Athanu include mustard seeds, fenugreek seeds, turmeric, red chili powder, and asafoetida. These spices give the pickle its distinctive flavor and aroma.
4. Can I add garlic or other ingredients to this mango recipe pickle?
Yes, you can add variations like garlic, ginger, or even green chilies to enhance the flavor. These ingredients can be added during the mixing process to give your pickle a personal twist.
5. How do I know if my Mango pickle Recipe has gone bad?
If you notice any mold, an off smell, or the pickle becomes overly sour, it may have spoiled. Always ensure that the pickle is stored in a clean, dry container, and that the oil completely covers the mango pieces to prevent spoilage.
Conclusion: Keri Nu Athanu
The Gujarati mango pickle (Keri Nu Athanu) is a flavorful, tangy delight that complements many Indian dishes. With the right ingredients and a bit of patience during the fermentation process, you can create a pickle that rivals any store-bought variety. Pair it with traditional Gujarati rotlo for an authentic and wholesome meal.
